Fontina cheese, a semi-soft Italian cheese, is known for its unique flavor profile. While prized for its rich, nutty, and sometimes pungent taste, it might not always be readily available or suitable for everyone’s palate or dietary needs. So, What Does Fontina Cheese Compare To? This article explores 14 excellent Fontina cheese substitutes, both dairy and vegan, that can be used in various recipes.
Understanding Fontina Cheese
Authentic Fontina, originating from the Aosta Valley in the Italian Alps, boasts PDO (Protected Designation of Origin) status, signifying its unique terroir and production methods. Traditionally made from cow’s milk, its flavor intensifies during summer months when cows graze on nutrient-rich, high-altitude grasses.
Fontina comes in two main forms: young and aged. Younger Fontina has a milder, creamier texture, ideal for fondue. Aged Fontina develops a more pronounced nutty and earthy flavor, perfect for melting in dishes due to its high fat content.
Why Seek Fontina Substitutes?
Several factors might lead you to seek Fontina substitutes:
- Availability: Authentic Fontina can be difficult to find in regular supermarkets.
- Dietary Preferences: Its high fat content might not suit everyone. Vegans, of course, require non-dairy options.
- Flavor Profile: Some find Fontina’s pungent aroma too strong.
Dairy-Based Fontina Cheese Substitutes
Several cheeses offer similar textures and flavors to Fontina:
1. Taleggio:
Taleggio, another semi-soft cow’s milk cheese, shares Fontina’s pungent aroma and works well as a standalone cheese or in salads and sandwiches.
2. Gouda:
Gouda, ranging from semi-hard to hard, offers a milder flavor and firmer texture. Grated Gouda excels in pasta dishes and risottos.
3. Gruyere:
This hard Swiss cheese is widely available and easily melts, making it a versatile option for grating, sauces, and toppings.
4. Mozzarella:
While softer and milder than Fontina, Mozzarella’s melt-ability makes it suitable for some applications.
5. Montasio:
This Italian mountain cheese, similar in origin to Fontina, provides a comparable taste and texture with a high fat content.
6. Vacherin:
This French or Swiss cow’s milk cheese comes in various types. Creamy varieties like Mont d’Or are excellent for melting and baking.
7. Havarti:
This semi-soft Danish cheese melts well, making it ideal for grilled cheese sandwiches and other dishes requiring a meltable cheese.
8. Emmental:
Known for its nutty flavor, similar to aged Fontina, Emmental works well in dishes that benefit from a sharp, complex taste.
9. Provolone:
This Italian cheese provides a milder alternative to Fontina’s stronger flavors, making it suitable for those who prefer a less intense taste.
10. Parmesan:
This hard, granular cheese, while not a direct flavor substitute, can add a salty, umami element to dishes in place of Fontina.
11. Cheddar:
Mature cheddar offers a sharp, bold flavor that can mimic some of Fontina’s intensity, particularly in cooked dishes.
12. Edam:
This mild, semi-hard cheese provides a gentler alternative to Fontina, suitable for those seeking a less assertive flavor.
Vegan Fontina Cheese Substitutes
13. Nutritional Yeast:
This deactivated yeast offers a cheesy, nutty flavor when sprinkled on dishes, making it a good vegan substitute for grated Fontina, especially in pasta bakes.
14. Tofu:
Firm or extra-firm tofu, when properly prepared and seasoned, can provide a creamy texture in vegan dips, sauces, and pies, mimicking Fontina’s role in these dishes.
A white block of fontina cheese with a red crust
